The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-03-03
DOMESTIC HINTS.
GERMAN BREAD.

One pint of boiled milk, one-half tea
cup OF sugar, ond-half cup of lard, two
thirds of a cup of yeast. Mix the yeast
and milk and let rise light; add the
sugar and shortening, with flour enough
to make Il soft dough; roll out an inch
thick on well Toured board Divide
the dough and put each in baking tin;
make dozen indenturcs with the fin
ger on the top, put small piece OF
butter in each and sift over the whole
one tablespoonful of sugar mixed with
the same quantity of ground cinnamon
Let stand till light, then bake in quick
oven.
CREAM BISCUIT.
One cup each of sour milk and cream,
one teaspoonful each of cream tartar
and soda, half teaspoon OF salt, flour
enough to make dough. Mix as soft
as can be handled, roll out half inch in
thickness cut in round cakes and bake
in quick oven.
BEATEN BISCUIT.
Two pints of flour, one teaspoon OF
salt, one tablespoon of lard. mix into
stiff dough with equal parts OF water
and milk beat thirty minutes with q
wooden spoon; bake in a quick oven.
MUFFINs.
One pint of milk, two beaten eggs,
two tablespoons of melted butter, two
tablespoons of sugar, two teaspoons OF
cream tartar, one teaspoon of soda.
flour enough to make 4 batter that will
drop from the spoon.
HoMINY MUFFINs.
One cup of cold cooked hominy, one
beaten egg, three tablespoons of melt
ed butter, two-thirds of a cup of milk;
stir into the mixture two cups of flour
in which has been sifted two teaspoons
of baking powder. Bake in muffin
rings in quick oven.
SHORT CAKE.
One cup of sour milk, two thirds OF
cup of sour cream. one teaspoon OF soda,
little salt, flour enough to make q
soft dough; roll out half inch thick
and bake on pie tins.
FLAP.JACKs.
One cup of sour milk, half cup OF
sour cream, one teaspoon OF soda, salt,
one egg, flour enough to make bat
ter. Bake. on creased griddle.
BOILED ICING.
One cup of sugar, two tablespoons VI
water; boil till it threads from the
spoon. stirring often. Beat to a stiff
froth the white of one egg. Put in
deep dish. and when the sugar is boil
ing pour it over the egg, stirring rapid
ly together.
WHITE CAKE.
One cup of butter, one cup of SWEEP
milk, two cups of sugar, three cups OF
flour, whites of six eggs, two teaspoons
Of baking powder.
WHITE SPONGE CAKE.
One and one-half cups of sugar.
whites of eight eggs. three 'fourths of
teaspoon of cream tartar. one cup OF
flour; flavor with lemon.
LEMON LAYER CAKE.
| Yollls of two eggs, one cup OF suga',
butter size of an egg, one and one-half
cups of flour, two teaspoons of baking
powder. Bake in three layers. Filling
One cup of sugar, two-thirds of cup
of hot water, one tablespoonful of flour
mixed in little cold water, grated rind
and juice of two lemons, yolks of two
beaten eggs. Stir all together; boil
| till thick; cool before spreading.
GLOVE CAKE.
One cup of butter, two cups of sugar,
one and one-half cups ofmilk, four cups
of flour, four eggs, one-half pound of
raisins seeded, one teaspoonful each of
CLOVES, cinnamon, nutmeg and soda.
CRULLERs.
One cup of sugar. one cup OF sour
milk, two eggs, three teaspoons OF
melted butter, one teaspoon Of soda,
one-quarter of teaspoon Of salt; fry
in very hot lard.
PUDDING SAUCE.
One cup of sugar. one-half cup OF
butter beaten to a cream, two table
spoons of -four, one cup of hot water; let
come to boil, then add the juice and
grated rind of one lemon.